Followers

About Me

I am a 32 year old mom to two boys.I have a 8 year old son and a 4 year old son. I have been married for 9 years and I am a stay at home mom that loves to cook,bake, and blog and spend time with my family in any spare time that we get in our busy lives.

Saturday, November 26, 2011

1.Brown the ground beef and onion. Drain the meat and add the can of corn. In a bowl stir together the soup and evaporated milk. Pour the meat into a 9x13 pan. Top the casserole with tater tots and pour the soup mixture over the top.Shake on some salt and pepper and shredded cheese and bake uncovered at 350 degrees for 45 minutes or until tator tots are cooked thru and crispy.

1.On medium-low heat in a 3-qt sauce pan saute/fry celery and onions with butter. Cook till clear and take care not to let onions brown. Add in chicken broth, potatoes and water. Place on medium-low heat and cook till potatoes are very soft and tender.

2.When potatoes are done add in chicken bouillon cubes and cook till cubes have been dissolved. Mash the potatoes slightly but leaving most of them in chunks. Reduce heat and add in half-and-half, stir mix. Add in shredded sharp Cheddar cheese and stir till cheese is completely melted and dissolved into mix. Sprinkle sugar, pepper, and salt into soup, stir. Let soup simmer very slowly for 20 to 30 min taking care not to let soup scorch.

3.At the end take out 1 cup of the soup and mix in 2T cornstarch until well blended and add back to the pot of soup to thicken up. Mix until well combined and thick.

In a small bowl, dissolve yeast in warm water. Meanwhile, in a large mixing bowl, combine boiling water, shortening, sugar and salt. Allow to stand 3-4 minutes or until shortening is melted and sugar is dissolved. Add the yeast mixture and eggs; mix well.

Add 2 cups of four; beat until smooth. Add enough remaining flour to form a soft dough. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight **

When ready to use, roll out and shape dough. Place rolls in pans, or greased cookie sheets. Cover and let rise in a warm place until doubled, about 30-45 minutes.

﻿

Roll out big enough to cut 16 large triangles

﻿

Bake at 350 degrees for 20-25 minutes or until they are golden brown. YIELD: 2 -1/2 dozen. I got 18 rolls with half the dough I used.

**When I make these rolls, I often do it in one day. I skip the refrigerating overnight. Simply add enough extra flour, to make a SOFT.....non-sticky dough. Make sure you let the dough raise until generously double. Then place shaped rolls (I make crescent style)....on your greased cookie sheets. Let raise again until double, before baking.

I only used half the dough for rolls and then I put the other half of dough into the the fridge to make cinnamon rolls the next morning,

Let the dough warm a little and roll out. Cover with butter brown sugar and cinnamon and roll up jelly style. Place on a greased pan and clover with a light towel. Let rise until double in size and cook at the same temp as the rolls. Top with a powdered sugar glaze.

1.In a bowl, add all marinade ingredients and whisk to combine. Put the chopped up meat into a gallon size ziplock bag and pour on the marinade. Refrigerate overnight.

2.remove the steak from the refrigerator and let meat come to room temperature while you heat your grill. Cook on a very hot grill 2-3 minutes per side, depending on how you like it cooked. Let the meat rest, squeeze some fresh lime juice over the meat. Serve on either flour or corn tortillas and all your favorite toppings

*I got this meat recipe from bigmamashomekitchen its really good. There is some kick to it so if you dont like it real spicy I would leave out the cayenne pepper.

1.pound and flatten the chicken out a little so it cooks evenly throughout.

2.Place milk and bread crumbs in seperate shallow bowls. Dip chicken in milk, then coat with crumbs. In a skillet over medium heat cook chicken in butter until browned on both sides I cooked mine about 7 min per side on med heat. Remove chicken from skillet and keep in a 9x13 pan in the oven on warm.

3.Add chicken broth to skillet and stir to loosen up browned bits from pan. Stir in cream, basil, and pepper and bring to a boil. Turn heat to low and whisk in parmesan cheese. Pour sauce over the chicken and noodles and serve.

Thursday, November 17, 2011

1.In a bowl, dissolve yeast in warm water. Add milk, shortening, egg, sugar, salt and 2 c. of flour. Beat until smooth. Stir in the rest of the flour (should form a soft dough).

2.Turn into a floured surface and knead until smooth. Or in the kitchen aid (about 6 minutes, dough will be sticky). Place in greased bowl, turned once to grease the top and cover and let rise in a warm space until double about 1 hour